Honey Chilli Chicken
This Honey Chilli Chicken is incredibly tasty! Pieces of chicken are pan seared until golden crisp and crunchy and then coated in a sauce that is sweet, spicy, sticky and so delicious! This is a healthy spin on sweet chilli chicken and with a start to finish time of under 30 minutes it's perfect for weeknight dinner.
Servings: 4
Ingredients
- 6 boneless skinless chicken thighs
- ⅓ cup arrowroot powder
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil or avocado oil
- 2 tbsp finely chopped fresh ginger
- 2 red thai chilies halved lengthwise, seeds removed and then thinly sliced
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos (or soy sauce or tamari)
- ⅓ cup honey
- ½ cup chicken stock
- 2 tbsp chopped green onions
Instructions
- Cut each chicken thighs into approx 4 strips. Place the chicken strips in a bowl, add in the arrowroot powder, salt and pepper and stir the chicken so that every piece is well coated in the arrowroot.
- Heat the oil in a large skillet on medium heat. Working in 2-3 batches, add in the chicken and cook it for approximately 4 minutes until golden and then flip and cook for another 4 minutes. Remove the chicken from the skillet, add to a plate and repeat with the remaining chicken.
- In a bowl whisk together the apple cider vinegar, soy sauce, honey and chicken stock.
- Add the ginger and sliced red chili to the pan and cook for 1 minutes before adding in the sauce. Bring to a simmer and leave to cook for approximately 6-8 minutes until it has begun to thicken and reduce by about half.
- Add the chicken back to the pan and toss to ensure all of the pieces are well coated in the sauce. Garnish with green onions
Nutrition
Calories: 344kcal | Carbohydrates: 36g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 913mg | Potassium: 492mg | Fiber: 1g | Sugar: 23g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg